Effect of temperature on structural configuration and immunoreactivity of pH-stressed soybean (Glycine max) agglutinin.

Autor: Tang, Chunya1 (AUTHOR) ct19g@fsu.edu, Jiang, Xingyi1 (AUTHOR) xj15@fsu.edu, Liu, Changqi2 (AUTHOR) changqi.liu@sdsu.edu, Washburn, Brian K.3 (AUTHOR) washburn@bio.fsu.edu, Sathe, Shridhar K.1 (AUTHOR), Rao, Qinchun1 (AUTHOR) qrao@fsu.edu
Zdroj: Food Chemistry. Jun2024, Vol. 442, pN.PAG-N.PAG. 1p.
Databáze: Academic Search Ultimate
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